Energizing meal in a bowlPrint Category Vegetable Thematic No thematic Source IGA Evaluation
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
- 1 large onion, chopped
- 1 garlic clove, chopped
- 1.5 L (6 cups) chicken bouillon
- 45 mL (3 tablespoons) pearl barley
- 45 mL (3 tablespoons) whole-grain rice
- 2 carrots, peeled and diced
- 60 mL (1/4 cup) peeled and diced rutabaga
- 2 celery stalks, diced
- 125 mL (1/2 cup) chopped green beans
- 60 mL (1/4 cup) chopped red pepper
- 125 mL (1/2 cup) broccoli florets
- 125 mL (1/2 cup) cauliflower florets
- 1 540-mL tin (19 oz) red kidney beans, rinsed and drained
- 10 mL (2 teaspoons) dried basil
- 10 mL (2 teaspoons) dried parsley
- 2 mL (1/2 teaspoon) dried dill
- Cook onion over medium heat for about 5 minutes, or until soft, in a saucepan coated with vegetable spray.
- Add garlic, chicken bouillon, barley, rice, carrots and rutabaga, and bring to a boil. Reduce heat; cover and allow to simmer for 30 minutes.
- Add celery, green beans, red pepper, broccoli, cauliflower, red kidney beans, basil, parsley and dill. Allow to simmer 10 to 15 minutes, or until vegetables and grains are tender.
Tip: Antioxidants help the body defend against heart disease by protecting artery walls and preventing arteriosclerosis. Brightly coloured
fruits and vegetables, particularly green, orange and red ones, contain the most antioxidants.